Diana Clark and her husband, Dr. Daniel Clark, are the resident meat scientists at the Certified Angus Beef Culinary Center in Wooster, OH. A native of suburban Chicago, Diana attended the University of Illinois where she, under the tutelage of Dr. Tom Carr and other top scientists, received her B.S. and M.S. degrees in Animal and Meat Science.
She works with meat purveyors, distributors and consumers as she advocates and educates about not only high-quality beef, but the high-quality folks who raise and produce it every day.
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